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Arugula & Walnut Pesto
Rated 5.0 stars by 1 users
Category
Condiment & Sauces
Cuisine
Italian
Makes
16 (2 tablespoon) servings
Active Time
15 minutes
Total Time
15 minutes
Calories
150
Creator
Culinary Genie
This pesto has a great depth of flavor with just a hint of heat. It can easily be made dairy-free and is packed with great-for-you ingredients. Toss with pasta, top soups, mix with mayo for a great aioli or spread on crusty bread and top with tomatoes and buffalo mozzarella.
Ingredients
-
¾ cup raw walnut halves, toasted
-
4 cups fresh baby arugula leaves
-
1 cup grated Pecorino Romano or Parmesan cheese or dairy-free Parmesan cheese
-
½ cup fresh basil leaves
-
Juice of 1 lemon
-
1 tablespoon Garlic & Herb Seasoning Blend
-
½ teaspoon crushed red pepper chile flakes, optional
-
½ teaspoon sea salt, optional
-
¼ teaspoon fresh ground black pepper
-
¾ cup Extra Virgin Olive Oil
Directions
In a food processor or heavy-duty blender, pulse walnuts until coarsely ground.
Add arugula, cheese, basil, lemon juice, Garlic & Herb Seasoning Blend, chile flakes, salt and pepper. Pulse to combine.
With processor running, slowly drizzle in olive oil. Continue processing until well combined and creamy.
Notes
To Toast Walnuts: Heat a large skillet over medium heat. Add walnuts.
Cook, stirring frequently, until lightly toasted and fragrant. Remove from
heat. Allow to cool.
Nutrition
Serving Size
1 (2 tablespoon) serving
Calories 150,
Total Fat
15 g,
Saturated Fat
3 g,
Cholesterol
5 mg,
Sodium
180 mg,
Carbs
2 g,
Fiber
0 g,
Sugar
0 g,
Protein
2 g